Advancing biofilm prevention in the food industry to combat food degradation: A bibliometric analysis on the perspective of food safety

초록

Biofilm prevention is critical in the food industry due to its significant impact on food degradation, safety and quality. This review delves into the nature and formation of biofilms, identifying common biofilm-forming microorganisms and the factors influencing their adherence to food contact surfaces. It comprehensively analyzes the implications of biofilms for food spoilage, pathogen persistence, shelf life and consumer safety. Current strategies for biofilm prevention across various food sectors such as meat, dairy and seafood industries are evaluated with a focus on understanding how the surface properties (surface roughness, topography, surface free energy and chemistry) influence biofilm formation, optimizing the use of antimicrobial agents and developing biofilm-resistant materials. The challenges faced by the food industry, including microbial resistance and regulatory hurdles are discussed to highlight the complexity of effective biofilm control. Emerging technologies and innovations such as nanotechnology, advanced detection techniques and computational modeling, offer promising avenues for enhanced biofilm management. The review emphasizes the need for ongoing research and the adoption of cutting-edge strategies to mitigate food degradation and improve food safety. It concludes with key recommendations for industry and a call to action for sustained efforts in optimizing biofilm prevention methods.

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